Red Lobster Shrimp Quiche

Ingredients: 3/4 pound raw, peeled and deveined 4 eggs, well beaten rock shrimp , fresh or frozen 1 1/2 cup half and half cream 1 tablespoon salt 1 teaspoon salt 2 cups of water 1/8 teaspoon dry mustard 1 1/2 cup sliced fresh mushrooms 1 cup shredded mozzarella cheese 2/3 cup sliced green onion 2 unbaked 9-inch pie shells 1/4 cup butter or margarine, melted Directions: Thaw rock shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein. Chop rock shrimp . Cook mushrooms and green onions in butter until they are tender, but not brown. Combine eggs, half and half , salt and dry mustard; beat until smooth. Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and continue to bake 30 minutes or until knife when inserted in the center of quiche comes out clean. Let stand 15 minutes before serving.

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